Boil the pasta and eggs in different pots, at the same time while chopping the rest of the ingredients. Used a cup of real cheddar cheese cubed from a block of cheese (we live in Wisconsin, real cheese is better!) and 8 oz. (instead of 16 oz.) shell pasta. Dressed with the 1 cup mayo but used no vinegar. Good basic recipe that could easily be embellished if you like. Perhaps ham, bacon, tomatoes or whatever as other reviewers have said.

Reviewer:

Thank you for the recipe Jim! My husband said after one bite, shortly after thrown together "Best. Mac. Salad. Ever." I didn't make any changes, just added celtic salt as the salt, which I love. Can't wait to see what people think tomorrow!

Reviewer:

This Salad Was Good! Had A Great Tang To It. I Did Make Changes To It. I Added 1 Cup Onion, 1/2 Of Celery Because I Didn't Have Green Peppers, Did Not Add The Cheese Or The Eggs (I'm Not A Big Fan Of Eggs.), I Thinly Sliced Some Carrots And Added Some Garlic Powder. I Also Used Some Dill Pickles We Canned. The Crunch Of The Celery, Carrot, And Onion Was Awesome. Thank You For The Recipe.

Reviewer:

I leave out the olives and pimentos, and I tend to make my own version of a creamy dressing based on one my grampa made for most of my childhood, but this is a GREAT salad. It's very versatile, you can add in other veggies, take some away, whatever suits your tastes (or your guests) that day.